Asparagus-Stuffed Portabella Mushrooms

Name: Asparagus-Stuffed Portabella Mushrooms
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 serving(s)
Ingredients: 1 -1 1/4 lb portabella mushroom (4 large); 1 tablespoon virgin olive oil; 2 teaspoons virgin olive oil; 1 1/2 cups fresh asparagus, cut (about 5 ounces spears); 1/3 cup shallots or 1/3 cup sweet onion, chopped; 2 fresh garlic cloves, minced; 1 large roma tomato, diced (1/2 cup); 1/4 teaspoon salt; 1/4 teaspoon fresh ground black pepper; 1 cup fresh breadcrumb (Italian or multi-grain); 1/4 cup romano cheese or 1/4 cup parmesan cheese, grated; parsley flakes

Submitted by kerrysdancin

"Always very well received. =) I usually only use a little over 2/3 of the bread crumb mixture, but that just depends on your taste. I hope you enjoy it as much as I do! :-)"

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Ready In:: 35mins
Ingredients:: 12
Serves:: 4

ingredients

1 - 1 ¹⁄₄ lb portabella mushroom (4 large)
1 tablespoon virgin olive oil
2 teaspoons virgin olive oil
1 ¹⁄₂ cups fresh asparagus, cut (about 5 ounces spears)
¹⁄₃ cup shallots or 1/3 cup sweet onion, chopped
2 fresh garlic cloves, minced
1 large roma tomato, diced (1/2 cup)
¹⁄₄ teaspoon salt
¹⁄₄ teaspoon fresh ground black pepper
1 cup fresh breadcrumb (Italian or multi-grain)
¹⁄₄ cup romano cheese or 1/4 cup parmesan cheese, grated
parsley flakes

directions

Preheat oven to 400 degrees F.
Gently gut gills from mushroom caps with a spoon and cut off stems; rinse each cap thoroughly under cold water and pat tops dry with paper towel. Coarsely chop stems and set aside. Brush 2 teaspoons of the oil over mushroom caps; place oiled sides down on a 15"x10" jelly roll pan or baking sheet.
Heat remaining 1 tablespoon oil in a non-stick skillet over medium-high heat. Add asparagus, shallots, garlic and chopped mushroom stems. Cook 5 to 6 minutes or until vegetables are crisp-tender, stirring occasionally.
Remove from heat; stir in tomato, salt and pepper. Spoon mixture into mushroom caps. Combine bread crumbs and cheese; sprinkle evenly over mushrooms. Sprinkle parsley flakes and a bit of olive oil over bread crumbs. Bake 10 to 12 minutes or until hot and crumbs are golden brown.

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Reviews

This was absolutely fantastic! I omitted the tomato and the cheese I used was an Italian blend of cheeses...I cut down the amt of bread crumbs and layered bread crumbs and cheese and finished with a drizzle of olive oil. I will be making this again REAL soon!

bestbaker
I had one portabella mushroom cap and some fresh asparagus in the frig and needed a quick dinner for one. This was perfect and very tasty! I would recommend drizzling olive oil over the top before cooking to moisten the bread crumbs (I didn't do this, and mine were dry).

Larry Spaghetti
very good. I didn't actually measure anything cause i was only cooking 2 mushroom caps for just me. But I used dry bread crumbs and added some shredded mozzarella cheese on top.

makistar78
Loved it but didn't use the tomatoes and added a little extra cheese.

Quirky Little Miss
Great recipe.. I used goats cheese instead of the parmesan ... yummmy!

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